KimKelly
10-21-2000, 02:49 PM
I saw a while back that someone was looking for bread recipes. I have made this one a couple of times and everyone in the family loves it - even my "I'll only eat white bread" husband. I did not make this one in the bread machine, but you could probably adapt it to do so. Note that this recipe makes two loaves, so if you do the bread machine you will have to cut it in half. (I didn't point that out to my neighbor and she added the whole thing to her bread machine, not noticing till after it started mixing that it "looked a bit full"!)
I left out the dough enhancer.
Kim
From King Arthur.
Ronald W. Swan of Scituate, Massachusetts sent us this lovely recipe -- he even made it into a laminated recipe card, complete with photos! Ron writes, "I had 2 cups of oatmeal left over one time, and decided to make up my own bread recipe. I started with just a bowl and the oatmeal, and went from there. The resulting bread was, in my wife's words, 'Great!' And toasted, it was even better. I thought I'd share it with you and see what you think." Thanks, Ron. We agree with your wife: "Great!"
5 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups prepared porridge from Irish or steel-cut oats, cooled
5 teaspoons Lora Brody Bread Dough Enhancer™
2 teaspoons salt (sea or kosher preferred)
2 1/4 teaspoons instant yeast
3 tablespoons dark brown sugar OR maple syrup
1/4 cup Baker's Special Dry Milk OR nonfat dry milk
1/4 cup potato flour
1/4 cup butter, margarine or vegetable oil
1 cup lukewarm water
1 large egg
Mix all of the ingredients together (by hand, mixer, or in a bread machine or food processor), reserving 1/2 cup of the flour. Mix just until the dough comes together. Transfer the dough to a lightly floured or lightly oiled suface, and knead it till it's soft and smooth, adding additional flour only as necessary; the softer the dough, the moister the bread. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, or until it's doubled in bulk.
Divide the dough in half, and place each half into an 8 1/2 x 4 1/2-inch greased loaf pan. Cover the pans, and let the loaves rise till they've domed about 1/2 to 1 inch above the rim of the pan, about 45 minutes to 1 hour.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes. If desired, brush the crust with butter when done, to keep it soft. Yield: 2 loaves.
I left out the dough enhancer.
Kim
From King Arthur.
Ronald W. Swan of Scituate, Massachusetts sent us this lovely recipe -- he even made it into a laminated recipe card, complete with photos! Ron writes, "I had 2 cups of oatmeal left over one time, and decided to make up my own bread recipe. I started with just a bowl and the oatmeal, and went from there. The resulting bread was, in my wife's words, 'Great!' And toasted, it was even better. I thought I'd share it with you and see what you think." Thanks, Ron. We agree with your wife: "Great!"
5 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups prepared porridge from Irish or steel-cut oats, cooled
5 teaspoons Lora Brody Bread Dough Enhancer™
2 teaspoons salt (sea or kosher preferred)
2 1/4 teaspoons instant yeast
3 tablespoons dark brown sugar OR maple syrup
1/4 cup Baker's Special Dry Milk OR nonfat dry milk
1/4 cup potato flour
1/4 cup butter, margarine or vegetable oil
1 cup lukewarm water
1 large egg
Mix all of the ingredients together (by hand, mixer, or in a bread machine or food processor), reserving 1/2 cup of the flour. Mix just until the dough comes together. Transfer the dough to a lightly floured or lightly oiled suface, and knead it till it's soft and smooth, adding additional flour only as necessary; the softer the dough, the moister the bread. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, or until it's doubled in bulk.
Divide the dough in half, and place each half into an 8 1/2 x 4 1/2-inch greased loaf pan. Cover the pans, and let the loaves rise till they've domed about 1/2 to 1 inch above the rim of the pan, about 45 minutes to 1 hour.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes. If desired, brush the crust with butter when done, to keep it soft. Yield: 2 loaves.